Tomatoes, mangoes, tamarind and dates with a curry leaf dressing
This is a wonderful tropical salad. Cut and dress the tomato as close to serving as possible to retain its freshness – the dressing causes it to go soggy if it is done too far in advance. If you cannot get hold of fresh curry leaves, it can be made with dried leaves, or without.
Developing salads is probably my favourite thing to do because, for me, it is all about building layers of contrasts to create something delicious, At Bubala, we believe that any one item from our menu could be eaten in isolation and convey what we are about; playfulness, bold flavours and an element of surprise. Every component needs to make a statement, with punchy ingredients like pomegranate molasses and tamarind. This time of year is perfect to experiment with exciting dressings, to reawaken the palate and evoke the adventure of summer. Here, I am taking you on a journey from Yemen, through Japan, to Israel and Sri Lanka - the next best thing to jumping on a plane.
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Ingredients
Serves 6
For the tamarind sauce
For the dressing
For the salad
Methods
Step 1
For the tamarind sauce, whisk together the date syrup, tamarind paste and coconut cream in a small bowl, then set aside.
Step 2
For the curry leaf dressing, put the curry leaves and oil in a small saucepan on a medium heat. As soon as it starts to bubble, take off the heat and leave to cool. Strain and discard the curry leaves. Place all the remaining dressing ingredients in a blender and blitz until smooth. While the blender is running, slowly pour in the curry-leaf-infused oil and then blend until it has emulsified.
Step 3
For the salad, place the tomatoes, the mangoes and the shallot in a mixing bowl and toss with 2tbsp of the dressing – you will not need to use all the dressing, but the remainder will keep well in the fridge for about a week.
Step 4
To serve, spread the tamarind sauce on a serving plate, and then top with the dressed tomatoes, mangoes and shallot.
